Description

This Slow Cooker Steak and Cheddar Potato Casserole is a hearty, comforting meal perfect for busy days. Tender cubed steak and diced potatoes slow-cooked in a savory cream of mushroom soup and beef broth mixture make for a rich and flavorful dish. Finished with sharp cheddar cheese melted on top, this casserole is a satisfying one-pot dinner that requires minimal effort.

Ingredients

Scale

Meat and Vegetables

1.5 lbs steak, cubed (sirloin or chuck roast)
4 cups potatoes, diced (preferably Russet)

Dairy

1 cup shredded sharp cheddar cheese

Liquids and Soup

1 can (10.5 oz) cream of mushroom soup
1 cup beef broth

Seasonings

1 teaspoon garlic powder
Salt and pepper, to taste

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Instructions

Prepare the Slow Cooker: Lightly grease the bottom of the slow cooker with oil or cooking spray to prevent sticking and ensure easy serving later.
Layer the Potatoes: Place the diced Russet potatoes evenly at the bottom of the slow cooker, creating a base layer for the casserole.
Add the Cubed Steak: Distribute the cubed sirloin or chuck roast steak evenly over the potatoes for balanced cooking.
Mix the Soup and Seasoning: In a separate bowl, combine the cream of mushroom soup, beef broth, garlic powder, salt, and pepper. Stir well until the mixture is smooth and fully blended.
Pour the Mixture Over the Steak and Potatoes: Pour the soup and broth mixture evenly over the layered steak and potatoes, ensuring they are well-covered to keep everything moist as it cooks.
Cook on Low Heat: Cover the slow cooker with its lid and set to low heat. Cook the casserole for 6-8 hours, or until the steak is tender and the potatoes are fully cooked through.
Finish with Cheddar Cheese: Approximately 15 minutes before serving, sprinkle the shredded sharp cheddar cheese evenly over the top of the casserole. Cover the slow cooker again and allow the cheese to melt completely for a rich, gooey finish.
Serve and Enjoy: Ladle the hot casserole onto plates and serve immediately. This comforting meal is perfect for family dinners and leftovers reheat beautifully.

Notes

Use Russet potatoes for the best texture; other potato varieties may result in a different consistency.
Chuck roast is preferred for tender slow-cooked meat, but sirloin is a leaner alternative.
If desired, add vegetables like diced onions or mushrooms for extra flavor.
Cooking times may vary slightly depending on slow cooker model and size; start checking tenderness around 6 hours.
Leftovers keep well refrigerated for up to 3 days and reheat thoroughly before serving.